Galantine Of Chicken
|Boneless chicken||5 Pound|
|Black pepper||1⁄4 Teaspoon|
|Lean ground beef||14 Ounce|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Smoked tongue||3 Ounce, cut into 1 -inch-thick strips|
|Boiled ham||3 Ounce, cut into 1 -inch-thick strips|
|Pistachio nuts||2 Ounce|
|Pine nuts||2 Ounce|
|Water||7 Cup (112 tbs)|
|Dry white wine||3 Cup (48 tbs)|
|Onion||1 Large, sliced|
|Garlic||4 Clove (20 gm), chopped|
|Carrot||1 Large, chopped|
Sprinkle the chicken with the salt, pepper and allspice.
In a mixing bowl combine the meat, egg, bread crumbs, parsley, spices and salt.
Spread the mixture over the chicken, cover with the tongue and ham strips.
Sprinkle with the pistachio nuts, pine nuts and Cognac.
Roll the chicken carefully and sew the opening closed or skewer securely shut.
Wrap a kitchen towel or napkin around the chicken and tie at both ends and at three equal distances around the chicken so it will hold its shape during cooking.
In a very heavy roasting pan, combine the cooking liquid ingredients and bring to a boil over high heat.
Reduce heat and add the wrapped chicken.
Simmer, covered, about two hours.
Turn the galantine once or twice while cooking.
Transfer the chicken to a large plate.
Place a heavy weight on it and cool.
Remove the linen or napkin and refrigerate the chicken until serving time.
Cut in half- inch thick slices and serve cold